Javier Plascencia was born in the border city of Tijuana, Baja California, Mexico, and given its proximity to San Diego, he was immersed in a bicultural lifestyle growing up. Javier and his brothers were born into a family of restaurateurs, following in the footsteps of their father “Don Tana” who opened Giuseppi’s - Baja California’s first pizzeria - so it’s easy to see where Javier’s passion for the kitchen comes from.

After having worked at various food establishments in San Diego including Fuddruckers and the Sheraton Hotel, Javier studied gastronomy at Mesa College. It wasn’t until 1989 though, when Javier truly came into his own as Chef de Cuisine at the helm of Saverio’s Restaurant. Since then, both Grupo Plascencia under Don Tana, and Javier, with his own projects, have established themselves a gastronomic powerhouse where flavor and the quality of the ingredients are foremost.

Javier is a fervent promotor of Baja California and its seafood, orchards and ranches, and also of the wine and olive oil to be found in the region. His colleagues and friends know Chef Javier to be charming and authentic, a free spirit with an insatiable desire to learn and experiment with new ingredients and new cooking techniques.

Javier was awarded a Michelin star in Michelin’s first generation recognition in Mexico, for Animalon, his Valle de Guadalupe wine region standout, one of only 3 one-stars in Baja, and one of only 16 one-stars in the entire country.